The frying of the lard and the continuous beating of the hammer made the tea leaves and old ginger and garlic in the pan become sparse, Jiang Yunfeng kept taking the pan away from the stove to control the oil temperature while beating, so as not to let the tea leaves in the pan be fried too much and produce a burnt taste.

The bitter smell of the tea leaves is getting stronger and stronger, the ginger and garlic are also fried to their respective aromas, and the base of the oil tea has been hammered, and it is time to brew it into a tea soup. Jiang Yunfeng picked up the large bottle of pure water and poured it directly into the pan, stopping when the water level was close to the edge of the pan, turning up the stove to boil and extracting the essence of tea leaves and ginger into the pot of yellow-green turbid tea soup.

When boiling the tea soup, Jiang Yunfeng was able to free his hand to see if Xingping Chuangzhen, who was preparing the accessories, needed help, and at this time, Xingping Chuangzhen had just kneaded into a dough the size of a soybean and sprinkled it into the oil pot. Small white gnocchi churned in the hot oil, and the volume swelled from soybeans to the size of peanuts, and the surface became golden and crispy.

It only took more than ten seconds for a handful of small gnocchi to be sprinkled into the oil pan, and Kohei Soma fished it out and got a colander of crispy crispy fruit. Even if these crispy fruits had just come out of the pot and small oil bubbles appeared on the surface from time to time, Jiang Yunfeng couldn't help but pinch one and throw it into his mouth to taste it first.

Kohei Soma changed the original method of adding only white sugar to the crispy fruit dough, creatively added butter, eggs and a little baking powder to the dough mixing process, and replaced the liquid of the dough from water to pure milk. The crispy fruit is more golden and gorgeous than the original, and there is a crispy texture in the charming sweet aroma.

Jiang Yunfeng, who was still unsatisfied, stuffed his mouth full before he was willing to stop, chewing the crispy fruit that was full of crispy to the slag, and couldn't speak normally at all, so he could only keep giving Xingping a really familiar thumbs up to express his mood at the moment.

Xingping Chuangzhen was overwhelmed, and he drove Jiang Yunfeng very impatiently, signaling him to go and stay aside if he was okay, and not to interfere with his work. Since Xingping Chuangzhen didn't need his help, Jiang Yunfeng adhered to the principle that thieves don't go empty, and then stuffed a handful of crispy fruits into his mouth, and then ran back to the boiling tea soup with a smoke in Xingping Chuangzhen's murderous eyes.

Wiping the crumbs from the corners of his mouth, Jiang Yunfeng held the handle of the frying pan and opened the boiling tea soup from the fire. Finding a clean snow pan and putting a strainer on it, Jiang Yunfeng poured the tea soup and residues in the pan into the clean snow pan.

The hot tea soup passed through the fine strainer, and the broken tea leaves and other dregs were filtered out, and a few strainers were replaced, and the tea was filtered several times to ensure that the tea soup did not contain any dregs before being put back on the stove to maintain the temperature of the tea soup with the minimum heat.

The more than 20 assistant muscular sissies who were found to follow the instructions of 'Mom' Don Comar poured the things that were violently shaken for dozens of minutes with a snow pot into nine ordinary glasses in order, and the purple and red colors began to accumulate layer by layer in the glass, like a folded rainbow, and the total of nearly 100 layers in the nine small glasses was like a folded rainbow, and the visual impact was incomparable.

"This.... Or Verrine? Regular Verrine desserts are usually divided into three or four layers, and skilled pastry chefs sometimes challenge for more layers. But the consequence of this is that the thickness of each layer is compressed, which greatly shortens the holding time of the ingredients themselves, and the original layered colors penetrate each other after melting, and finally lead to the destruction of the whole dessert! The referee pushes his glasses and admires Don Koma's Amuse, which is a work of art.

"I know it's so perfect that I can't wait to try it, but I ask you to wait a moment and hear what they have to say." Don Komar proudly began to introduce his creations according to the decoration of each cup: "I recommend everyone here, please eat the cup of cream ice cream in ten seconds, followed by the fruit pieces in twenty seconds, and the final candied fruit cup can be tasted a little slower, but it is also recommended to eat it in thirty seconds!" ”

After eating three cups of Verrine's dessert time, but it was recommended that within a minute, the referee noticed that Don Koma's suggestion was secret, although gobbling it would hinder the elegant image of the WGO executive, but in respect of the food, the referee still chose to follow Don Komar's advice to dig out a spoonful from the glass, even if a glass of dessert was still layered, and trembling slightly on the spoon, the referee put the dessert into his mouth and took a sip.

Knowing how to strike!!

Smooth and tender! Juicy! Each layer of dessert has its own different flavor, from the moist cognac of fruit to the freshness of seafood, and even more amazing is that there is actually a meat mousse made of lamb meat in the dessert. Each layer of the cup is filled with a different variety of fruits, vegetables, or meats and seafood, and none of the ingredients used in the three Verrine desserts overlap each other.

"The various ingredients are stacked on top of each other, but they clearly maintain their own style. Obviously, the dessert composed of so many ingredients creates a strong visual impact, but after the mouth, in addition to the layered and overwhelming taste experience, the taste of the dessert is unusually light, can you reveal how you have made so many ingredients with different soft and hard ingredients and different textures so balanced? The referee finished eating three cups of dessert within the recommended time, and gently wiped the remaining stains from the corners of his mouth.

"The secret to making all the ingredients so smooth is hidden in the inner wall of this cooking tool~" Don Coma put his special concoction shaker in front of the judges.

Don Koma's special sherk pot is larger than any other sherk pot on the market, and has a dark appearance. After unscrewing the upper part, it can be a huge volume, and there is also a very thick wall of the pot, and there are many angular right-handed grooves on the inner wall of the Shek pot, and if you don't look at the bottom, it is easy to mistake people for a rifled gun that has been cut off by the waist.

"Not only me, but also my 'good sisters' are made of steel for tank guns produced by the Royal Arsenal, and I asked my acquaintances in the arsenal to make them according to the process of the L7 105mm rifled tank gun. These riflings, which are closely arranged in the same direction, cause countless tiny bubbles to form inside the ingredients with each shake. ”

"These fine bubbles melt on the tip of the tongue to create a sticky and impactful taste, and the bubbles are so light in the aftertaste that makes them the killer feature of this dessert. That's why I recommend that you finish the food before the bubbles dissipate on their own, so as to get the best taste. Originally, it was impossible for me to make such a delicate dessert alone, but with the addition of the 'sisters', we can make it possible in a short period of time! ”

Don Koma put away his snow pot and was still boasting about his group of muscular 'sisters' Jiang Yunfeng and Xingping Chuangzhen, one serving tea and soup and the other serving ingredients, and silently came to the judges' seat...

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